This roasted cauliflower soup is naturally rich and creamy, without the addition of cream or cheese. It's a warm bowl of velvety soup for a cool day.
Cuisine Canadian, American
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Flavour & Savour
1headcauliflowersliced, including the core
2tbspolive oilextra virgin, divided
1leekwhite and light green parts only, sliced thinly
1cuporganic chicken brothor vegetable broth or bone broth
2 1/2 - 3cupswater
1/4cuppumpkin seedstoasted, then tossed with 1/2 tsp smoked paprika for garnish
fresh thyme or sage leaves for garnish
Heat oven to 350°F. Place the cauliflower florets on a baking sheet, drizzle with a little olive oil and roast until tender, about 15 - 20 minutes. Watch carefully to prevent too much browning.
In a large, heavy-bottomed pot, heat the oil until hot. Sauté the onion, leek, garlic, and celery until soft but not browned.
Add the salt, then add the roasted cauliflower and toss until it is completely coated with the onion mixture. Cook for another 2 minutes.
Add the chicken broth and water. Bring to a boil, then simmer for 5 minutes or until cauliflower is starting to break down. Purée in a blender until smooth.
Pour back into the pot and reheat to a simmer. If desired, gently stir in crab or smoked salmon OR add optional parmesan cheese and cream. Serve hot. Garnish with spicy pumpkin seeds, toasted sage leave, bacon bits, a swirl of pesto, or fresh basil.
1 tbsp grated Parmesan cheese
2 tbsp heavy cream
3/4 to 1 cup fresh crab meat or smoked salmon
I tested this recipe using coconut oil instead of olive oil. I could definitely taste the coconut oil in the finished soup. If this wouldn't bother you, feel free to substitute. I preferred the olive oil option.